Prep Time:

10 minutes
4 servings

4 cups raw almonds, finely ground in a food processor
2/3 cup agave nectar

2/3 cup coconut water
1/2 cup pecans
1 cup raisins


To make the crust, in a mixing bowl, combine the ground almonds and agave nectar, and mix well. Press the crust mixture evenly into the bottom and sides of a 10-12 inch tin.

In a high-speed blender, combine all of the filling ingredients and blend until smooth. Spoon the mixture into the pie crust. Top with whole or chopped pecans and serve.

Garnish with 1/2 cup raw pecans, whole or chopped.


Courtesy of Kai O’Brien

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